I was given a hand-crafted onggi as a gift recently. I made a batch of kimchi and filled up the onggi. But I'm not sure how it should be stored. Is the onggi supposed to be stored indoors or outdoors? It's summer here in BC, Canada, so it's mild to warm, but not too hot. We kept a batch in the onggi on the counter for about 3 days, and then a white film appeared on top of the kimchi. Was the kimchi getting too warm? Maybe I didn't salt it enough? Any ideas would be appreciated!